Cuban Black-Bean Stew with Rice

 Ingredients

1 ½ cups long-grain white rice

 

1 tbsp olive oil

 

1 medium red onion, chopped

 

1 garlic clove, minced

 

1 red bell pepper (ribs and seeds removed), chopped

 

2 cans (19 ounces each) black beans, rinsed and drained

 

1 can (14.5 ounces) vegetable broth

 

1 tbsp cider vinegar

 

½ tsp dried oregano

 

Coarse salt and ground pepper to taste

 

Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes

 

Directions

Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.

Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

Tips

If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside. 

 

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